Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

473kcal
Protein
44.9g
Fat
19.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.

  • 2

    Season the salmon fillet on both sides with sea salt and freshly cracked black pepper.

  • 3

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 5

    Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the fish reaches your desired level of doneness.

  • 6

    While the salmon finishes, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

473kcal
Protein
44.9g
Fat
19.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.

  • 2

    Season the salmon fillet on both sides with sea salt and freshly cracked black pepper.

  • 3

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 5

    Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the fish reaches your desired level of doneness.

  • 6

    While the salmon finishes, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.